140 



THE FARM DAIRY. 



to be done as cold as the cream if possible, and 

 if it is 10 to 15 deg. colder all the better, as 

 the cream will then not become warm during the 

 churning process. But if the churn room is up 

 to 75 or 80 deg. the cream will warm up very 

 fast and the butter will not be in as good con- 



Barrel Churn. 



dition. It will need much more washing than 

 when it gathersi cold. 



Washing the Butter. — ^The chum should be 

 stopped when the granules of butter are the size 

 of wheat. If the churning is continued until 

 the butter is gathered into a solid mass, it can- 

 not be washed to remove the buttermilk or curd 



